Taiwanese Scallion Pancake Egg Rolls

Ingredients

• 2 frozen scallion pancakes
• 3 large eggs
• 1 tablespoon neutral oil
• 2 scallions, thinly sliced
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon chile crisp
• 1 tablespoon black vinegar
• 1 teaspoon sugar
• 1 teaspoon toasted sesame seeds
• cucumber slices, to serve

Steps

1. Whisk the eggs with scallions, soy sauce, and sesame oil. Stir together chile crisp, vinegar, and sugar for a quick dipping sauce.
2. Heat half the oil in a nonstick skillet. Cook one pancake for 2 minutes per side until crisp and golden; keep warm and repeat with the second.
3. Add the remaining oil to the skillet. Divide the egg mixture into two thin omelets and cook until fully set.
4. Place an omelet over each pancake, roll tightly, and let rest for 1 minute seam-side down.
5. Slice each roll into pieces, sprinkle with sesame, and serve with cucumber and dipping sauce.

Allergen note: Contains egg, wheat, soy, and sesame.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.